Rustic Apple Oatmeal Scones
Scones made with toasted oatmeal and cinnamon and sugar coated apples.
Servings: 8 Scones
Ingredients
Scones
- 1 1/2 cups old-fashioned rolled oats
- 1/4 cup whole milk
- 1/4 cup heavy cream
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1/3 cup plus 1 tablespoon, sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 10 tablespoons unsalted butter, cut into 1/2"cubes and chillled
Apples
- 1 cup chopped tart apple (can leave the peel on)
- 1/2 teaspoon cinnamon
- 2 teaspoons sugar
Glaze
- 1 tablespoon melted butter
- 2 tablespoons maple syrup (or cream)
- 1/2 cup powdered sugar
Instructions
Scones
- Adjust oven rack to middle position and heat oven to 375 degrees. Spread oats evenly on baking sheet and toast in oven until fragrant and lightly browned, 7-9 minutes; let cool on wire rack. Increase oven temperature to 450 degrees. When the oats are cooled, measure out 2 tablespoons for dusting counter and set aside. Spray scone pan with vegetable spray or line second baking sheet with parchment paper.
Apples
- While the oats are toasting, chop up apple and mix with 1/2 teaspoon cinnamon and 2 teaspoons sugar. Set aside.
- Whisk milk, cream and egg in large measuring cup until well mixed. Reserve 1 tablespoon in small bowl for glazing and set aside.
- Pulse flour, 1/3 cup sugar, cinnamon, nutmeg, baking powder, and salt in food processor, until combined, about 4 pulses. Scatter butter evenly over dry ingredients and pulse until mixture resembles coarse cornmeal, 12-14 pulses. Transfer mixture to a medium bowl, gently stir in the apple mixture. Stir in toasted oatmeal. Using a rubber spatula, fold in liquid ingredients until large clumps form. Mix dough by hand in bowl until dough forms ball.
- Divide dough evenly into scone pan sections. Sprinkle 1-2 tablespoons of reserved oats over the top.If you are not using a scone pan, dust counter with 1 tablespoon of reserved oats, turn dough out onto counter and dust top with remaining 1 tablespoon reserved oats. Gently pat dough into a 7-inch circle about 1 inch thick. Using a bench scraper or chef's knife, cut dough into 8 wedges and place on prepared baking sheet, spacing wedges about 2 inches apart.
- Brush tops with reserved egg mixture and sprinkle with 1 tablespoon sugar. (Or you could sprinkle coarse sugar or turbino sugar on top).
- Bake until golden brown, about 12-14 minutes. Let scones cool in scone pan or on baking sheet for 5 minutes, then transfer scones to wire rack and let cool to room temperature, about 30 minutes.
Glaze
- Whisk together melted butter, maple syrup (or cream) and powdered sugar until smooth. Add more powdered sugar if too thin and more syrup or cream if too thick. Drizzle over scones. Enjoy!
Notes
This recipe was adapted from Rich and Tender Oatmeal Scones in The Cook's Illustrated Cookbook.